Preheat oven to 350 degrees. In a small bowl combine flour, poppy seeds, baking powder and salt. Set aside. Cream together butter and sugar. Add milk, lemon juice, eggs and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not overmix. Pour into lightly greased stoneware loaf pan. Bake 1 hour 15 minutes or until cake tester inserted in center comes out clean. Allow to cool 10 minutes in stoneware loaf pan. Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely on cooling rack before slicing. Yield: 1 loaf. Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #631 by email@example.com (Iris E. Dunaway) on Jun 01, 1997
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|Serving Size: 1 Serving (2441g)|
|Recipe Makes: 1|
|Calories from Fat: 2227 (31%)|
|Amt Per Serving||% DV|
|Total Fat 247.5g||330 %|
|Saturated Fat 78.6g||393 %|
|Monounsaturated Fat 92.8g|
|Polyunsanturated Fat 57.2g|
|Cholesterol 2318.2mg||713 %|
|Sodium 1902.7mg||66 %|
|Potassium 1835.5mg||48 %|
|Total Carbohydrate 1155.1g||340 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 1135.1g|
|Protein 119.8g||171 %|
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Calories per serving: 7194
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